Green tomatoes: benefits and harm to the body and how to remove toxic salonine

Professor, Doctor of Medical Sciences, leading researcher at the Laboratory of Nutrition Epidemiology and Gene Diagnostics of Nutrition-Dependent Diseases of the Federal Research Center for Nutrition, Biotechnology and Food Safety Arseniy Nikolaevich Martinchik told us about whether solanine is really dangerous and how to neutralize it :

– Solanine is classified as a glycoalkaloid in its chemical structure. It and its analogues are found in potatoes, tomatoes, and eggplants. In nature, plants need these compounds to protect themselves from pests and diseases. This substance is toxic for humans, but it is worth remembering that in tomatoes, eggplants, and peeled potatoes, the concentration of solanine is so insignificant that it practically cannot harm humans.

Where is the most solanine?

Most solanine is in potatoes, but not in the tuber itself, but in the peel, sprouts and especially in the tops and stems. There are known cases of poisoning from potato leaves - people ate them as green vegetables. The tops are not even used in feeding farm animals. If you do not take into account the stems and foliage, then the most solanine is on damaged potatoes (around the site of damage), as well as in green areas.

The green color on potato tubers appears when exposed to sunlight. In these places, the concentration of chlorophyll, which is responsible for photosynthesis, increases (sprouts often appear from them). During these processes, the production of solanine is also activated. Therefore, such areas need to be peeled off along with the peel.

Cooking methods

There are many ways to prepare and prepare tomatoes that have not had time to ripen : canning, pickling, pickling and even frying. Let's look at some of them .

Green tomato salad

Ingredients:

• 3 kg of tomatoes;
• 1 kg bell pepper;
• 1 kg of onion;
• 1 kg carrots;
• 5 pieces. allspice.

For the marinade:

• 300 g sugar;
• 100 g salt;
• 300 ml sunflower oil;
• 100 ml vinegar.

Preparation:

1. Wash the vegetables, chop and place in an enamel pan.
2. Add all the spices.
3. Mix everything and let it brew for about 5 hours.
4. Put on fire, cook for 30 minutes.
5. Place the salad in sterile jars. You can add acetylsalicylic acid - this will help preserve the tomatoes until winter.

How to “neutralize” solanine?

The concentration of solanine may increase, for example, in overwintered potatoes. Over time, the skin becomes thicker and the substance content increases. Therefore, it is better to cut off the skin thoroughly from old potatoes, removing the top layer of the tuber along with it. It is believed that cooking is the best way to destroy all unwanted compounds. However, this is not always the case. For example, when potatoes are fried, they dehydrate and the concentration of solanine may increase slightly, but it does not become hazardous to health. When cooking, on the contrary, the compound comes out into a decoction.

Read about potato research by Roskachestvo experts HERE

How to reduce harmful effects on the body

Green tomatoes contain large amounts of nitrates, which interfere with the flow of oxygen into the body. As a result, hemoglobin levels can be reduced and liver dysfunction can be eliminated. The result is intoxication.

It is not recommended to eat green tomatoes without heat treatment. To eat them without harm to health, the concentration of solanine and nitrates must be reduced to a minimum. This can be achieved by heat treatment or prolonged soaking in salt water.

Before eating green tomatoes, place them in boiling water for a few minutes. You can simply spray it with hot water several times. If soaked in saline solution, the liquid should be changed several times. Using these methods, it is possible to reduce the concentration of harmful substances and improve the taste of unripe fruits.

Symptoms of poisoning

In history, there are cases of solanine poisoning during famine years, when people with weakened body defenses ate potatoes that had produced numerous sprouts (in the area of ​​​​which the level of solanine is increased), as well as those that had lain in storage for a long time and accumulated this glycoalkaloid. Even cases of death are mentioned, but this was so long ago, around the 1920s, and now it is difficult to say how true such stories are.

Common solanine poisoning is accompanied by typical symptoms of gastrointestinal disorders: vomiting, diarrhea. Blood may be present because solanine damages the upper layer of the intestinal epithelium. As a rule, there is no temperature. The first signs develop within 4–14 hours. If you suspect such poisoning, it is better to consult a doctor immediately. In severe cases, there may be clouding of consciousness and seizures. But in order to be so seriously poisoned, you need to eat a really lot of solanine - from the stems and leaves, from potatoes with green skins. A frying pan of fried potatoes cannot lead to this state.

Contraindications

People with health problems such as::

• diseased kidneys;
• stomach ulcer;
• high blood pressure.

Pregnant and lactating women , the elderly, young children, and people with joint diseases should limit their consumption.
Nutritionists do not recommend simultaneous consumption of green tomatoes with eggs, fish, bread and meat.

When properly prepared, green tomatoes can be eaten by all healthy people . Only those who have serious health problems will have to limit themselves to this.

Is solanine in tomatoes and eggplants dangerous?

Some nightshades also contain glycoalkaloids that repel pests. But in these vegetables their content is less than in peeled, undamaged potatoes, so there is no point in being afraid of fresh tomatoes. Unless in their unripe form, being green, they contain a slightly increased concentration. But even if you eat one or two green tomatoes, nothing bad will happen.

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Potatoes are the favorite food of Russians. It is put in soups, main courses, pies, etc. But those who have studied history remember the “potato” riots. People planted this plant and poisoned it with its fruits. And all because nightshade plants, which include potatoes, contain the poison solanine. Eggplants, tomatoes, and sweet peppers are also classified as nightshade plants. What kind of poison is this, and which potatoes should not be eaten?

Green tomatoes in cosmetology

Tomato masks are an effective method for refreshing facial skin, which also allows you to get rid of blackheads and acne. If you listen to the advice of cosmetologists, then after 3-4 applications of such masks you will see the result.

These are the tips:

• For a homemade mask, you need to take tomatoes without any external damage;
• If the skin is too dry, then you should not select juicy green tomatoes and take harder ones;
• It is recommended to alternate tomato masks with other facial skin care products;
• Procedures can be carried out no more than once a week;
• After removing the mask from your face, always moisturize your skin with a gentle cream.

About poison

The name of the poison comes from the Latin word Solanum, which translates as “nightshade.” This toxic substance was discovered in plants back in 1820. However, it is still unclear where this poison comes from, its properties, and whether it plays a role in the metabolism of the plant. Solanine is a glycoside or glycoalkaloid. Some researchers are confident that, like other alkaloids, corned beef is needed to protect young plant shoots from animals.

This glycoalkaloid is present in potato shoots and flowers. Scientists have not yet proven that alkaloid plants can live without alkaloids, so it is not worth saying that it will be possible over time to develop potatoes without corned beef, although these properties would be in demand.

Precautionary measures

Plants that are eaten often contain certain chemical compounds that can cause harm to the body. Man has long learned to determine their presence and even get rid of the toxic effect of a substance or reduce the harm it causes. To do this, most often you do not need to resort to special reagents.

Solanine is not destroyed during cooking, but can go into solution. It is necessary to remember in which parts of the plant it is found and what signs indicate its high concentrations.

The main amount of solanine is found in the potato peel and the root layer directly under the skin. Cleaning reduces the amount of toxic substance to safe concentrations. This is especially true for old sprouted potatoes and tubers that have turned green. It is imperative to cut off any green areas.

And although the dose of the toxic substance even in green tubers is quite small, eating a large amount of sprouted and green potatoes can be harmful, for example, to a child’s or weakened body.

There are recipes that use unripe green tomatoes. It is important to remember that it is better to use tomatoes in cooking whose color has begun to lighten and turn from pure green to pinkish or white. And the preparation method using soaking in a saline solution additionally leads to a decrease in solanine content. The content of a dangerous substance in such tomatoes is not dangerous for the healthy body of an adult.

Overripe eggplants that have not been removed from the branch for a long time are capable of accumulating a dangerous substance. Insufficient watering can contribute to a more active accumulation of solanine in eggplants. For cooking, it is better to choose fruits with shiny, evenly colored skin. The eggplant pulp should be white when cut and not change color when exposed to air. The vegetable should not taste bitter.

If the fruit is old, the surface of its peel has lost its shine and is uneven in color, and when cut, the flesh begins to turn brown over time, then the solanine content in it can be dangerous and lead to eggplant poisoning. Symptoms of such intoxication will most likely be a disorder of the gastrointestinal tract.

You can get rid of the unwanted substance by soaking finely chopped eggplants in salt water for some time. This method removes the bitter taste from eggplants and reduces the concentration of a dangerous alkaloid.

Is it possible to get poisoned by eggplants, potatoes, green tomatoes, given that all these plants contain solanine? Most likely not, since there is not so much of it in those parts of plants that are usually eaten.

Steroids

Potato glycoalkaloid is an aglycone with a steroid structure and a sugar molecule. The glycoalkaloid belongs to the class of steroids. This is a necessary group, including hormones, bile acids, etc. Steroid drugs are used to treat serious diseases (arthritis, osteoporosis, etc.). There are also benefits from solanine. This glycoalkaloid has anti-inflammatory, antiallergic and cardiotonic effects.

Potatoes are the favorite food of Russians

Medicines containing this glycoalkaloid have no side effects. The steroidal glycoalkaloid is used for the synthesis of hormones, and solanine is suitable for these purposes. Therefore, potatoes are both food and a way to obtain medicines necessary for humanity. However, this glycoalkaloid can be dangerous.

Use in folk medicine

It is believed that solanine has healing properties. How the substance affects the body, whether solanine will bring benefit or harm, depends on the dosage of the drug. The product obtained from plants containing this substance can be used as:

1. painkiller,
2. diuretic,
3. anti-inflammatory,
4. antiallergic,
5. antispasmodic,
6. wound healing agent.

It is believed that a tincture containing solanine may also:

1. suppress the activity of viruses and fungi,
2. inhibit the growth of Staphylococcus aureus,
3. help cure cancer,
4. help in the treatment of stomach ulcers,
5. cure liver pathologies,
6. treat diseases of the upper respiratory tract,
7. help in the treatment of tuberculosis and diabetes,
8. have a general rejuvenating effect on the body.

However, even supporters of such treatment note that the medicine, obtained mainly from potatoes, can act as a strong poison if taken uncontrolled.

source

In potatoes

When do potatoes have a lot of solanine? Let's consider what affects the accumulation of poison in a plant.

• Low agricultural technology. The amount of solanine in potatoes increases if they were not grown correctly. So, shallowly planted potatoes produce tubers that grow near the surface of the soil. When exposed to the sun, they turn green and acquire a bitter taste. That's why it's so important to hill potatoes. If the plant is planted in sandy soil, the amount of poison in the potato will be increased.
• New potatoes. Unripe potatoes also contain a lot of solanine. However, as the plant ages, their number decreases.
• For long-term storage. The amount of solanine increases 4 times if the potatoes have been stored for a long time, especially when the potatoes sprout.
• In case of mechanical damage. Its quantity increases if the tubers are damaged during harvesting or transportation.
• Potato variety. This poison is found more or less in different varieties of potatoes.

How to reduce harm to the body from green tomatoes

Fresh, unprocessed tomatoes are contraindicated. To make them suitable for consumption, they need to be soaked in salt water or boiled or fried. This treatment will help neutralize harmful substances and make tomatoes safe.

Heat treatment

Under the influence of high temperature, solanine is destroyed, so unripe tomatoes must be subjected to heat treatment, for example, blanched in boiling water for a couple of minutes or scalded several times with boiling water. When canning green tomatoes, the same effect occurs when they are poured with hot brine or marinade, so canned green fruits are also harmless.

You can pickle green tomatoes at home using this recipe. You will need:

• 2 kg of tomatoes (green);
• 2 tbsp. l. salt;
• 4 or 5 pcs. sweet pepper;
• 2 heads of garlic;
• 1 bunch of fresh dill.

Cooking process:

1. Wash the vegetables, cut them in half with a knife and place the halves in a single layer in a bowl.
2. Grind the sweet pepper, garlic and dill in a meat grinder and mix.
3. Cover the tomatoes with a small layer of this mixture.
4. Top with vegetable halves.
5. Place the second tomato on the first layer and so on until the basin is full.
6. Press the tomatoes down with pressure and place in a warm room for 3 or 4 days.
7. When foam and a characteristic sour smell appear, pack the tomatoes into jars and roll up the lids.

Place them in the cold, for example, in a cellar, where they will be stored. You can also fry green tomatoes in vegetable oil: this will not only destroy poisons, but also make the dish healthier.

Soaking in saline solution

Salt also destroys solanine, which is why green tomatoes can be soaked in brine before cooking. You need to change the water at least 2-3 times to completely rid them of harmful substances.

Poisoning

Since solanine is a poison, if large doses enter the body, it can lead to death. The properties of the poison will make themselves felt if 200–400 mg of corned beef has been eaten. Symptoms of poisoning will appear if you eat 2–4 kg of potatoes. However, it is impossible to talk about the exact dosage in plants, since the amount of poisons varies. So, if you take green potato tubers, then 100 g of such potatoes can contain up to 500 mg of poison, but if you peel them, the amount of poison will decrease to 100 mg.

Cases of severe green potato poisoning occurred in North Korea in 1952-1953. At that time, the situation in the country was difficult; there was not enough food, so the population did not refuse to eat sprouted tubers or peelings. In 1952, 42% of those who became ill died, and in 1953, 43% of those poisoned died.

What is solanine, and how to neutralize it?

Stale tomatoes still contain substances that can cause serious harm to the body. And one of these is solanine (glycoalkaloid). In ancient times, they didn’t even eat red tomatoes, as many people were simply poisoned by these vegetables.

Important! In order to get poisoned, it is enough to eat 4-5 small-sized vegetables at a time .

100 grams of unripe tomato contains about 9-33 mg. solanine. In order for it to “manage” to cause poisoning, 200 mg must penetrate the body. substances. A 400 mg. can generally cause death.

As tomatoes ripen, everything changes. Thus, the toxic contents gradually decrease to 0.6 mg. per 100 grams of mature product. This figure is the norm for a person, and is in no way capable of harming him.

Quite the opposite - a minimal amount of solanine stimulates the heart and also has a positive effect on the functioning of other organs and systems:

• Produces an anti-inflammatory effect;
• Relieves pain;
• Acts as an antispasmodic and diuretic;
• Strengthens capillaries;
• Helps cope with liver diseases;
• Eliminates symptoms of respiratory tract diseases.

Helpful advice! Never try to find a “miracle diet” to treat any disease. Always consult your doctor first .

Symptoms

In large doses, this poison depresses the central nervous system and damages blood elements and destroys red blood cells. The poison affects the kidneys and skin. A person experiences symptoms such as shortness of breath, vomiting, palpitations, and convulsions. If the poisoning is serious, the patient may lose consciousness for a short time and fall into a coma.

Solanine is dangerous because it tends to accumulate in the human body.

Solanine accumulates in the human body; these properties make it impossible to protect against it. He can eat potatoes or tomatoes that are harmful to him, but not get poisoned. However, later he will develop joint diseases, such as arthritis or arthrosis. This poison forms black bile, which promotes the appearance of cancer cells. Symptoms:

• be sick;
• no forces;
• I have a stomachache;
• headache;
• bitter in the mouth, burning on the tip of the tongue;
• intermittent breathing;
• shortness of breath;
• arrhythmic pulse;
• dilated pupils;
• profuse salivation.

The benefits and harms of green tomatoes or how to remove solanine

Tomatoes have been widely used in the cuisine of many European and Latin American countries for several centuries.
Traditionally, ripe red or yellow fruits are eaten. However, in Russia, the period of cultivation of the crop is short, so owners of personal plots are faced with the problem of how to use fruits that have not had time to ripen.

You can remove them and leave them to ripen at home. You can also use green tomatoes without waiting for them to ripen. This is relevant at the end of the season, when the fruits do not ripen due to late blight diseases.

Heat treatment and cooking of green fruits will prevent the development of the disease and prevent the harvest from going to waste. But the question remains: is it dangerous to eat unripe fruits? Do the benefits and harms of green tomatoes balance each other? Read about this in the article:

Treatment

Rinse the stomach and give a cleansing enema, i.e. traditional treatment for poisoning is required. You should immediately seek help from a doctor. In the hospital, your stomach and intestines will be washed, sorbents, Regidron will be prescribed, and drips with glucose will be placed. Sebastian Kneipp recommends the following treatment: wrap yourself in a wet sheet to remove the poison from the blood. An antidote has not yet been invented.

Solanin

- an organic compound, a poisonous glycoalkaloid (glycoside), chemically related to steroids, which is produced in plants of the nightshade family. Contaminant.

How to minimize the harm of tomatoes and neutralize solanine

Scientists agree that green tomatoes contain too many organic acids, much more than ripe ones. In case of overdose, they have a harmful effect on the functioning of the pancreas and gallbladder. They are contraindicated for gallstone disease, as well as for gout and arthritis.

The nitrate content in green fruits is also overestimated (about 10-11 mg per 100 g of pulp), while small microdoses are found in red ones. And nitrates are harmful because, acting on oxygen, they deprive it of all activity. The result of this influence is expressed in a deficiency of hemoglobin in the blood, which disrupts liver function. And the body may even become poisoned.

What to do? Don't eat green tomatoes or blanch them, which greatly reduces the amount of nitrates. Besides. To prevent the harm that fruits can cause to the body when eating green tomatoes, it is necessary to neutralize solanine. This is achieved by heat treating the fruits or soaking them in a saline solution for several hours.

In the first case, the vegetables are blanched for several minutes, or they are doused with boiling water two or three times. When soaking, it is advisable to change the saline solution several times. These simple measures significantly reduce the concentration of solanine in tomatoes and make them safe to eat.

Restrictions are also placed on the consumption of marinated or salted tomatoes; they can cause harm to people with gastrointestinal problems. It is not advisable to use them during pregnancy and breastfeeding. It must be remembered that green tomato can cause individual intolerance and allergic rashes.

Distribution[edit | edit code ]

Contained in any part of the plant - in leaves, fruits, stems, tubers, etc. The highest content of solanine is observed in the unripe berries of black nightshade ( Solanum nigrum

) and in all parts of the bittersweet nightshade (
Solanum dulcamara
) [1]. Tubers of edible potatoes contain up to 0.05% solanine (in sprouted, greened tubers, the level of solanine increases significantly), and the highest concentration of solanine is observed directly in the peel and sprouts. Solanine is also found in unripe tomatoes, but when the tomato fruit grows to the size characteristic of its variety and begins to lighten, becoming whitish or slightly pinkish, the solanine content decreases and such fruits become edible after cooking (pickling or salting).

Content in plants

Solanaceae are a family of plants that contain the toxic substance solanine in their tissues. Despite this, many representatives of this family are eaten by humans.

Nightshades include:

1. potato,
2. eggplant,
3. tobacco,
4. tomato,
5. vegetable pepper,
6. Bell pepper,
7. Boxthorn,
8. bittersweet nightshade,
9. black nightshade.

Solanine in nightshades can be found in any part of the plant:

Therefore, it is important to know which parts of the plant are edible and which are dangerous and can be harmful to health.

The maximum content of solanine is found in the unripe berries of a plant called black nightshade, and high concentrations are also found in all parts of the bittersweet nightshade. Nevertheless, black nightshade is eaten. It is enough just to ensure that the berries are fully ripe.

Potatoes that are eaten by humans also contain poisonous solanine. Approximately 0.05% of this dangerous substance can be found in potato tubers. A significant increase in the solanine content in the tuber occurs when it sprouts and acquires a green color. Most of the dangerous substances are found in the peel and sprouts.

Solanine is also found in tomatoes, namely in unripe, green fruits. It is safe to eat unripe tomatoes only after the tomato fruit has grown to the size characteristic of this variety and begins to lighten, acquiring a white or pinkish tint. A change in color indicates that the solanine content is decreasing.

The poison content in eggplants increases gradually. The longer the eggplant hung in the garden, the more solanine its tissues accumulated. Eating overripe fruits may be unsafe.

Solanine toxicity

The formation of solanine in plants is justified by the need to fight insects. This substance is a natural fungicide (a chemical that kills fungi) and an insecticide (a substance that can kill insects), protecting plants from pests.

Solanine is also dangerous for humans and animals. For example, even a small piece of eggplant can cause poisoning in cats. It acts on the nervous system, causing stimulation and then suppression of its activity. Under its influence, destruction of red blood cells can occur.

Doses of 2-5 mg/kg body weight lead to intoxication and symptoms of poisoning, and doses of 3-6 mg/kg can lead to death.

Toxicity [edit | edit code ]

Solanine has fungicidal and insecticidal properties, acting as a natural plant protection. Solanine causes excitement and then depression of the nervous system, decomposition of red blood cells. Solanine can be toxic to humans and animals. Thanks to a significant reduction in the solanine content in modern potatoes, intoxication has become rare. After cleaning, only 5-10% of the original solanine remains in the tuber [2]. Solanine poisoning is possible after eating several kilograms of unpeeled, unheated, unripe potatoes [3] [4]. If there are green areas in the tuber, then the solanine content in them is noticeably higher, so when peeling potatoes it is better to cut off such areas.

Solanine poisoning is manifested by symptoms such as nausea, vomiting, abdominal pain, headache, diarrhea, confusion, dilated pupils and fever; in severe cases, delirium, coma and convulsions are observed. The lethal dose for rabbits is estimated at 0.06-0.12 grams per kg of body weight, for dogs - slightly more than 0.6 g/kg [5]. Treatment of solanine poisoning is symptomatic: gastric lavage, activated charcoal and laxatives, and, if necessary, intravenous rehydration [6].

Composition of beneficial and harmful substances for the body in green tomatoes

It differs in many ways from the composition of ripe, red tomatoes. There are few main nutrients, that is, proteins, carbohydrates and fats: 1.2 g, 5.1 g and 0.2 g, respectively, which explains their low calorie content - only 23 kcal per 100 g of weight. In addition to them, green tomatoes also contain minerals, of which the most are potassium and copper and fiber. Vitamins are represented by compounds from group B, as well as vitamins C, K, PP, E, carotene, but there are few of them in the green fruits of tomato plants. Only ascorbic acid is contained in sufficient quantities (a quarter of what the human body needs per day).

Several healthy recipes from green tomatoes

The most well-known method of culinary processing of green tomatoes is preparing various preparations for the winter from them. Fruits that do not have time to ripen are pickled, salted, caviar, salad and even jam are prepared from them. They can be stewed and even fried. Nutritionists say that the greatest benefit comes from eating tomatoes with vegetable oil and advise consuming them separately with meat, fish, eggs and bread.

Salted tomatoes

Place whole, strong fruits in a glass container, topping them with spicy plants and seeds to taste (horseradish, coriander, hot peppers, garlic, etc.). Pour in cold, unboiled brine (2 tablespoons of salt per liter of water) and put in a cool place. The pickles will be ready in 2 months.

Pickled green tomatoes

Wash healthy fruits and make three cuts (two on the side and one at the bottom), insert thin slices of garlic into the side cuts, and a slice of carrot into the bottom cut. The tomatoes prepared in this way are placed in three-liter cylinders and poured with boiling water for 15 minutes.

Pickled tomatoes

Smooth, strong fruits, approximately the same size, cut crosswise, but so that they do not fall apart. Place vegetables (carrots, garlic, peppers) chopped in a meat grinder or blender into the cuts.

Place the stuffed tomatoes in a saucepan, layering with seasonings and herbs, and pour in hot, but not boiling, brine, having previously dissolved sugar and salt in it (2 and 1 tablespoon, respectively, per liter jar). Press down the vegetables with a slight pressure so that they do not float, and keep at room temperature for several days. After this, remove the foam formed during the salting process and put it in a cool place.

Depending on the desired consistency of the future caviar, unripe tomatoes, sweet peppers, carrots and onions are passed through a meat grinder or finely chopped. To make the carrots softer, you can lightly boil them first, or better yet, fry them.

Add sugar and salt to the vegetables to your taste and leave for a while to release the juice. Then cook over low heat, stirring so as not to burn, for about 1.5 hours. 10-15 minutes before readiness, pour half a glass of vegetable oil and a little vinegar into the caviar. The finished caviar is packaged in jars and rolled up.

Green tomato salad

Cut the tomatoes lengthwise into medium-sized slices. Prepare a brine from a glass of salt and 5 liters of water, boil it and pour it over the chopped tomatoes. When the brine has cooled, you need to drain it, and put minced sweet peppers and garlic into the tomatoes. Add 0.5 l. vegetable oil, one glass each of 9% vinegar and sugar, salt to your taste and cook for up to 20 minutes.

Stewed tomatoes

Cut vegetables - tomatoes, carrots, bell peppers, onions, garlic. Cut the vegetables into slices, not very finely, and the onion into rings. Finely chop the garlic. Fry in vegetable oil one by one: first the onion, then the garlic, then all the other vegetables.

Several healthy recipes from green tomatoes

The most well-known method of culinary processing of green tomatoes is preparing various preparations for the winter from them. Fruits that do not have time to ripen are pickled, salted, caviar, salad and even jam are prepared from them. They can be stewed and even fried. Nutritionists say that the greatest benefit comes from eating tomatoes with vegetable oil and advise consuming them separately with meat, fish, eggs and bread.

Salted tomatoes

Place whole, strong fruits in a glass container, topping them with spicy plants and seeds to taste (horseradish, coriander, hot peppers, garlic, etc.). Pour in cold, unboiled brine (2 tablespoons of salt per liter of water) and put in a cool place. The pickles will be ready in 2 months.

Pickled green tomatoes

Wash healthy fruits and make three cuts (two on the side and one at the bottom), insert thin slices of garlic into the side cuts, and a slice of carrot into the bottom cut. The tomatoes prepared in this way are placed in three-liter cylinders and poured with boiling water for 15 minutes.

Pickled tomatoes

Smooth, strong fruits, approximately the same size, cut crosswise, but so that they do not fall apart. Place vegetables (carrots, garlic, peppers) chopped in a meat grinder or blender into the cuts.

Place the stuffed tomatoes in a saucepan, layering with seasonings and herbs, and pour in hot, but not boiling, brine, having previously dissolved sugar and salt in it (2 and 1 tablespoon, respectively, per liter jar). Press down the vegetables with a slight pressure so that they do not float, and keep at room temperature for several days. After this, remove the foam formed during the salting process and put it in a cool place.

Depending on the desired consistency of the future caviar, unripe tomatoes, sweet peppers, carrots and onions are passed through a meat grinder or finely chopped. To make the carrots softer, you can lightly boil them first, or better yet, fry them.

Add sugar and salt to the vegetables to your taste and leave for a while to release the juice. Then cook over low heat, stirring so as not to burn, for about 1.5 hours. 10-15 minutes before readiness, pour half a glass of vegetable oil and a little vinegar into the caviar. The finished caviar is packaged in jars and rolled up.

Green tomato salad

Cut the tomatoes lengthwise into medium-sized slices. Prepare a brine from a glass of salt and 5 liters of water, boil it and pour it over the chopped tomatoes. When the brine has cooled, you need to drain it, and put minced sweet peppers and garlic into the tomatoes. Add 0.5 l. vegetable oil, one glass each of 9% vinegar and sugar, salt to your taste and cook for up to 20 minutes.

Stewed tomatoes

Cut vegetables - tomatoes, carrots, bell peppers, onions, garlic. Cut the vegetables into slices, not very finely, and the onion into rings. Finely chop the garlic. Fry in vegetable oil one by one: first the onion, then the garlic, then all the other vegetables.

Simmer the dish over low heat, stirring occasionally. You don’t have to add water - the vegetables will give juice, which won’t have time to boil over low heat. Before cooking, add herbs, salt, a little sugar and seasoning to taste.

Make jam or preserves

Chop and freeze the tomatoes, then let them thaw at room temperature. The resulting juice is drained, and the tomato slices are mixed with lemon twisted in a meat grinder. Add one kilogram of sugar to the mixture and put it on low heat, cook after boiling in three steps, 10-15 minutes each. Between cooking, you need to take one and a half hour breaks for infusion.

The benefits and harms of green tomatoes are not known to most people. They perceive them more as a way to preserve crops that have not yet ripened than as a product with independent value.

But in small quantities, eating green tomatoes can be no less beneficial than red ones. Also, this is a great opportunity to diversify the menu. You just need to remember that when using them it is important to observe moderation.